Ingredients

The following ingredients have 4 Servings
  • 16 slices white bread
  • 80g softened unsalted butter
  • 1/3 cup (110g) Nutella
  • 1 ball buffalo mozzarella, sliced into 8 pieces
  • 2/3 cup (70g) grated hard mozzarella
  • Sunflower oil, to deep-fry
  • ¾ cup (110g) plain flour
  • 3 eggs, lightly beaten
  • 1 ½ cups (75g) panko breadcrumbs
  • 4 scoops vanilla ice cream
  • Icing sugar, to dust

Instruction

  • Butter one side of each bread slice, then place, buttered-side-down on a board. Dollop 1 tbs Nutella in the centre of 8 slices (don’t spread it, leave it in a little mound). Cover with a slice of buffalo mozzarella and 1 tbs grated mozzarella. Cover with remaining 8 bread slices, buttered-side up.
  • Working in batches, place in a hot jaffle iron and cook for 6-7 minutes until golden and lightly crisp. Remove from jaffle iron and cool slightly.
  • Half fill a saucepan or deepfryer with oil and heat to 180C.
  • Coat each jaffle in flour, followed by egg and breadcrumbs. In 4 batches, deep-fry jaffles for 2 minutes each side or until crisp and golden. Drain on paper towel.
  • Immediately sandwich 2 jaffles together with a big scoop of ice cream and repeat to create 4 ice cream sandwiches. Dust with icing sugar and serve warm.